Sticky Sweet Sesame Chicken
Adapted from Hungry Girl
I suppose to qualify as having a blog, you have to post something every once in a while, huh? Ok, ok, it’s been a crazy week, mainly due to our painstaking adjustment back to real life after three weeks in the paradise that is Marco Island, Florida. We made the 20 hour drive back last Saturday and real life has been forcing itself on us since the minute we rolled into town. Luckily we didn’t come home to any major household disasters, other than the fact that our Christmas decorations were still up and we had 3 weeks of laundry and unpacking to deal with. We spent Sunday running errands in the suburbs and before I knew it Monday arrived and I became a full time employee for the first time in three and a half years. Turns out in the real world I’m expected to show up to work 5 days a week, and stay all day. Sure makes those days with 2 classes that don’t start till noon look pretty good in hindsight…
To complicate things a bit, I needed to get our house in order in time for this bunch to show up at our house the following weekend:
Yes, that’s right, I threw myself a re-employment party at Medieval Times Dinner and Tournament. I convinced 20 people to meet at our house, board a party bus (read: old school bus with the seats reconfigured and two stripper poles installed) and venture into the suburbs for an evening of epic stead and steel. And by “convince” I mean just mention the idea, since apparently most [upper] 20-somethings are secretly dying to get their joust on. And as you can see from the picture, the evening did not disappoint.
In short, I’ve been busy. And now I’m very hung over, but my blogger-guilt got to me, so after laying on the couch for the past 5 hours I figured I should pull out the laptop and provide some weeknight dinner inspiration. This chicken is the perfect dish when you’re craving Chinese take-out mid-week. We served it with some sauteed broccoli and frozen egg rolls we keep lying around for occasions such as this. Easy enough for even the busiest of weeks!
- 1 egg
- 3/4 lb boneless skinless chicken breast, cut into bite-sized pieces
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/3 cup flour
- peanut oil
- 1/4 cup chicken broth
- 1 Tbsp corn starch
- 2 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 1 Tbsp ketchup
- 2 tsp soy sauce
- 1 tsp garlic, minced
- 1/2 tsp sesame oil
- 2 Tbsp green onion, thinly sliced
- 1 tsp toasted sesame seeds
- crushed red pepper, to taste
- 1 1/2 cups rice, cooked (1/2 cup uncooked)
- Crack the egg into a medium bowl and beat with a whisk.
- Season chicken pieces with salt and pepper and place the pieces in the bowl with the egg, tossing to coat.
- Place flour in a small bowl. Take each piece of chicken out of the egg bath, shake off excess egg, dip into the flour and then set aside.
- Heat a skillet over medium-high heat. Add enough peanut oil to form a thin layer. Add the chicken, in batches if necessary, and pan fry until cooked through and browned on each side. Set cooked chicken aside on a plate lined with paper towels to drain.
- Place chicken broth and corn starch in a small skillet and whisk until corn starch is dissolved. Add the syrup, vinegar, ketchup, soy sauce, garlic and sesame oil. Cook over medium heat, 7-10 minutes, or until sauce is thick enough to coat a spoon.
- Add chicken to pan with sauce and toss to combine. Mix in green onion, sesame seeds and crushed red pepper.
- Serve over cooked rice.